Menthi Kura Pappu Recipe | Fenugreek Leaves Dhal | Methi Dal Recipe
Ingradients to make Menthi Kura Pappu:
Menthi leaves bunch – 12 bunches if it is small or 2 in case of big bunch,
Red Grams – ¼ Cup
Tomatos – ¼ kg
Green and Red chillies – 4 each
Lemon juice – 2 tbsp
Fry mix lentils – 1 tbsp
Asafoetida powder – ¼ tea spoon
Coriander leaves – 3 tbsp chopped
Oil – 2 tbsp
Salt to taste
Menthi Kura Pappu Preparation Method :
1) Clean both the red grams and Fenugreek leaves with some water separately and keep bot in a pressure cooker. Also add tomatos, green chillies, onions in the cooker, then cook them on medium flame till 4 – 5 whistles and get it down.
2) Fry the Fry mix lentils, curry leaves, and mix it in the prepared dish, again place it on the stove transferring the dish to another bowl.
3) Then add asafoetida powder, lemon juice and stay for one bubbling boil and add chopped coriander leaves and get the dish down.
4) Serve after 10 minutes. Goes well with Steamed Rice, Roti and Chapati.